Method

For the orange sorbet: Put the orange zest and sugar in a pan with 300ml(½ pint) water. Bring to the boil slowly, stirring. Simmer for 5 mins, leave to cool for 10 mins, then strain and leave to cool completely.

Strain the orange juice into the syrup and add the orange flower water. Chill for 30 mins.

Put into an ice-cream maker for about 40 mins. Whisk the egg white, add to the sorbet and continue churning for another 30-40 mins until the sorbet is firm enough to scoop. Or make by hand (as below).

For the lemon sorbet: Use the zest from 3 lemons to flavour the syrup and make as for the orange sorbet, (above).

Add the strained juice from 6 large lemons, about (250ml/8fl oz) and add 1-2tbsp limoncello (an Italian lemon liqueur) if you like.

Make the mixture up to 600ml (1 pint) with water and put in the machine or make by hand (as below).

For the lime and basil sorbet: Use the zest from 6 limes to flavour the syrup and make as for orange sorbet (above).

Add the strained juice from 6-8 limes (about 200ml/7fl oz). Make up to 600ml (1pint) with water.

Roughly chop 20 basil leaves and add to the syrup. Blitz with a stick blender, then put in the machine or make by hand (as below).

To make the sorbets by hand: Pour the mixture into a shallow container, cover and freeze for about 3hrs, until partially frozen.

Beat the sorbet with a whisk or fork until smooth. Whisk the egg white and fold it into the juice mixture, then freeze for 4hrs, until firm enough to scoop.

To store: Transfer the sorbet to a plastic tub, label and freeze. Use within 3 months.

To serve: Take out of the freezer 10 mins before scooping.

Nutritional information per portion

calories112(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.